Description
This No-Bake Oreo Cheesecake is a creamy, indulgent dessert loaded with crushed Oreos in every bite. With a crunchy cookie crust and smooth cream cheese filling, it’s the perfect make-ahead treat for any Oreo lover!
Ingredients
**For the Crust:**
24 Oreo cookies
1/4 cup (60g) melted butter
**For the Cheesecake Filling:**
16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream
3/4 cup (90g) powdered sugar
1 tsp vanilla extract
10 Oreo cookies, crushed
**For Topping:**
Crushed Oreos or mini Oreos for decoration
Chocolate drizzle (optional)
Instructions
1. Crush 24 Oreos finely in a food processor, then mix with melted butter until combined.
2. Press mixture firmly into the base of a 9-inch (23 cm) springform pan. Chill while you prepare the filling.
3. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
6. Gently fold in the crushed Oreos.
7. Spoon the filling over the prepared crust and smooth the top.
8. Refrigerate for at least 6 hours or overnight until set.
9. Top with extra Oreos or chocolate drizzle before serving.
Notes
Use full-fat cream cheese for the best texture.
Chill overnight for a firm, sliceable cheesecake.
You can freeze leftovers for up to 1 month — thaw in the fridge before serving.